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Doenjang Jjigae

Prep Time 15 minutes
Cook Time 30 minutes
Servings 4

Ingredients

  • 4 cups vegetable broth
  • 3 tbsp Korean soybean paste or miso paste
  • 3 cloves garlic minced
  • 1 2- inch piece dried kelp
  • 2 tsp gochugaru
  • 1 large zucchini sliced half moon style
  • 1 onion sliced
  • 1 cup shiitake mushrooms sliced
  • 1 cup daikon sliced half moon style
  • 1 14 oz. block tofu medium or firm, cubed
  • 1 jalapeno pepper sliced thin
  • 1 green onion chopped

Instructions

  1. In a medium pot, bring to a boil the vegetable broth, soybean paste, garlic, kelp, and gochugaru. (Start with 1 cup of vegetable broth and whisk in soybean paste/miso before adding the rest of the ingredients.)
  2. Add zucchini, onion, shiitake mushrooms, daikon, tofu, and jalapeno. Bring to a bowl and then lower heat to a medium low.
  3. Let vegetables simmer for about 20 minutes until vegetables are cooked.
  4. Remove kelp before serving.
  5. Top with green onions and serve with rice.